Last week, we talked about tips for starting your garden. But, once you have your fresh produce, what do you do with it? While a lot of people opt to freeze it, can it, or give it away, it’s always a good idea to have some fresh recipes on hand. Today we’ll be sharing a few garden recipes that will make great use of your fresh vegetables!


This recipe is perfect for Meal Days! It’s also a perfect recipe to make on a weekend, then store in the fridge for lunches and dinners the next week. This gumbo works great with produce you decide to store for the winter.


  • 4-6 cups vegetable stock (depending on desired consistency)
  • ⅔ cup oil of your choice
  • ⅔ cup flour of your choice
  • 1 ⅓ cups chopped onions
  • ⅔ cup chopped red, green, or yellow bell pepper
  • ⅔ cup chopped celery
  • 1 cup sliced mushrooms
  • 1 medium carrot, chopped
  • 3 cloves garlic, minced
  • ½ cup chopped tomatoes
  • 2 TBSP low-sodium soy sauce
  • 1 tsp Cajun seasoning
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • 1 ½ cups fresh corn
  • 1 ½ cups fresh peas
  • 1 pound okra
  • Salt and pepper to taste


  1. In a medium saucepan, heat stock over low heat. Cover and keep warm. Add oil to a large soup pot, heating over medium-high heat. Once heated, add in flour, whisking constantly to form a roux. Continue to whisk until mixture is silky and light brown. Takes about five minutes.
  2. Reduce heat to medium low and add onion, bell pepper, and celery. Cook until softened, stirring occasionally. Remove from heat and transfer all but 1 ½ cups of the veggies to a seperate bowl. 
  3. While maintaining a medium-low temperature, add in mushrooms, carrot, and mixed garlic. Cook until carrot is tender, but not mushy. Whisk in four cups of warmed stock, tomatoes, soy sauce, Cajun seasoning, thyme, garlic powder, onion powder, and cayenne pepper. Stir frequently, while bringing to a boil. Once boiling, reduce heat and simmer uncovered for 45 minutes, adding broth or more roux to adjust thickness as desired.
  4. After it has finished simmering, add corn, peas and okra. Bring to a boil once again. Once it is boiling, reduce to a simmer until vegetables are tender. Taste and adjust with salt and pepper as needed. This can be served as is, or with brown rice. Enjoy!

This filling and delicious salad is perfect for those of you who love to grow zucchini or other kinds of squash! The zucchini can be substituted for anything similar that you have on hand. Get creative using the fresh produce you have grown.


  • ¾ tsp sea salt
  • 1 ¼ cups quinoa of your choice, rinsed and drained
  • 2 pounds small zucchini, sliced into rounds
  • 2 TBSP extra-virgin olive oil
  • 1 tsp ground cumin
  • ¼ tsp crushed red pepper
  • ⅓ cup basil vinaigrette
  • ½ cup almonds, toasted and coarsely chopped
  • ⅓ cup sliced green onions
  • ⅓ cup crumbled feta or goat cheese
  • ⅓ cup loosely packed fresh basil, thinly sliced


  1. Preheat oven to 425 degrees. Bring 2 ½ cups water and ¼ tsp sea salt to a boil in a medium saucepan. Add quinoa and simmer after reducing the heat. Cover pan and allow the quinoa to absorb the water. Once it has, remove from heat and let stand for five minutes. Fluff with a fork and allow to cool to room temperature.
  2. While the quinoa is cooling, toss zucchini with olive oil, cumin, red pepper, and ¼ tsp salt in a large bowl. Once all the pieces have been evenly coated, spread them single layer on a rimmed baking sheet. Roast zucchini in the oven for 15 minutes, or until they are tender and lightly browned. Let cool.
  3. Without rinsing the large bowl, add quinoa. Toss with basil vinaigrette, ensuring that it is evenly coated. Add in zucchini, almonds, and green onions. Season with salt and pepper to taste, stirring thoroughly. When ready to serve, top with cheese and fresh basil if desired. Can be stored in the fridge for later serving.

Parmesan and Prosciutto Squash Pasta

This recipe is a perfect substitute for carb-heavy pasta. You can use yellow squash or zucchini peeled into ribbons, or spaghetti squash! This recipe has the potential to be a bit richer, so feel free to substitute ingredients as you see fit.


  • Four of the medium-sized squash of your choice, or two spaghetti squash
  • 2 ounces thinly-sliced prosciutto
  • 2 TBSP olive oil
  • 1 tsp black pepper
  • 4 ounces Parmesan cheese, shaved into thin slices


  1. If using yellow squash or zucchini, chop off the ends and peel with a vegetable peeler until you have a pile of squash ribbons. Stop peeling when you get to the seeds. If using spaghetti squash, clean and chop in half, scooping out the inner flesh.
  2. In a very large, nonstick skillet, cook prosciutto over medium-high heat until crisp. Once cooked, drain off and discard drippings. Crumble prosciutto and set aside.
  3. In the same skillet, heat oil over medium-high heat. Add the squash and cook until tender, stirring occasionally. Sprinkle with cracked pepper and remove skillet from heat. Add cheese, tossing gently to coat. Transfer to a serving dish and top with prosciutto. 

With all of these recipes, feel free to improvise! Any extra veggies you may have can be added. Just be creative about it! 

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